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© Stine Christiansen, Thomas Steinmann
Home Food & Drinks Recipes Cooking Udon soup with fried shiitake

Udon soup with fried shiitake

Rezept
Soup
Asian flavours

The thick, firm to the bite yet slippery udon noodles are perfect for a hot pot of soup bliss.

Redaktion

For the dashi stock

Ingredients (2 servings)
6 g Kombu seaweed, approx. 10 cm piece
600 ml Water
24 g Katsuobushi (bonito flakes)
2 tablespoon(s) Light Japanese soy sauce (Usukuchi Shoyu)
1 tablespoon(s) Mirin
1 teaspoon(s) Sugar (optional)

For the soup

Ingredients (2 servings)
400 g Fresh or frozen udon noodles
150 g Fresh shiitake mushrooms, sliced
2 Mizuna (Japanese leafy vegetables) or pak choi, halved lengthwise
1 tablespoon(s) Vegetable oil
2 Young onions, cut into fine rings
1 leave Sheet of dried nori, cut into strips
White sesame seeds for sprinkling
  • Soak the kombu seaweed in 600 ml of cold water for at least 1 hour until it has completely rehydrated. Heat over a medium heat until small bubbles appear around the edge of the pan. Remove the kombu immediately before the water boils, otherwise the broth will become bitter.
  • Add the katsuobushi flakes to the hot water and turn off the heat. Leave to infuse for 5 minutes without stirring. Strain the stock through a fine sieve or kitchen paper.
  • Heat the oil in a pan and fry the shiitake mushrooms for 3-4 minutes until golden brown. Season with a pinch of salt and set aside.
  • Reheat the dashi stock and season with soy sauce, mirin and sugar. Add the mizuna and simmer for 2 minutes. Cook the udon noodles according to the packet instructions or defrost frozen noodles directly in the hot broth
  • Divide the noodles and mizuna between two bowls and pour over the hot stock. Garnish with fried shiitake, spring onions, nori strips and sesame seeds. Serve immediately.
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